Time to pull out the crowd-pleasers. That’s what I love about autumn food; easy oven recipes. Especially with lots of chicken and fresh herbs. This really is my favourite season of the year.

This roasting tray filled with yumminess will take you 5 minutes tops to assemble while the oven does the rest. You’ll end up with lots of golden roasted chicken drumsticks and sweet roasted tomatoes infused with a hint of garlic, rosemary, parsley, lemon, thyme and roasted red onion.

Cut the tomatoes in half or four, depending on their size. Turn the onion into wedges and thinly slice the garlic.

Please, don’t wash your chicken. It’s a very common kitchen mistake that can cause serious food poisoning. Washing it will not kill off the bacteria, cooking it properly does. What you are doing is spreading the bacteria up to a radius of 3 ft onto your work surface cross contaminating everything.

Transfer your drumsticks to a large roasting tray.

Season the chicken with a good pinch of lemon pepper.

Randomly place the garlic slices on the bottom of the tray.

Add the tomatoes and onion wedges.

I use a few pieces of tomato and onion to elevate the drumsticks so they won’t cook in their own juices.

Pour a little oil all over and season everything with kosher salt.

Push the rosemary sprigs in there. We’ll remove them later—we only need the flavour.

Strip the thyme sprigs and sprinkle the leaves all over.

Squeeze the lemon juice over the chicken and pour in the chicken broth.

So pretty, so flavourful, yet so simple. Finely mince the parsley while the chicken is roasting.

Roast the drumsticks at 200°C (400°F) for 40 minutes and give them an extra 3 to 5 minutes under a broiler. Discard the charred rosemary and sprinkle the parsley all over right before serving.

Cut the tomatoes in half or four, depending on their size. Turn the onion into wedges and thinly slice the garlic. Transfer the drumsticks to a large roasting tray and lightly season them with lemon pepper. Randomly place the garlic slices on the bottom of the tray and add the tomatoes and onion wedges. Use some of the vegetables to raise the drumsticks.

Pour the oil all over and season with kosher salt. Push the rosemary sprigs in there and sprinkle the thyme leaves all over. Squeeze the lemon juice over the chicken and pour in the broth. Finely mince the parsley. Roast the drumsticks at 200°C (400°F) for 40 minutes and give them an extra 3 to 5 minutes under a broiler. Discard the charred rosemary and sprinkle the parsley all over right before serving.

It’s been a while, but finally I have a new favorite sandwich. One that doesn’t involve bacon and avocado! My 12-stepper program is going very well, thank you. I’ve always been a major fan of chicken and fruit combinations, be it for dinner or lunch, and this particular combination works beautifully. It’s got it all, the whole roller coaster of flavors, textures and colors. I’m using mayonnaise as well as…